Baked Garlic Recipe -
Baked Garlic Recipe
  • READY IN 33 mins

Baked Garlic

Recipe by  

"Baked garlic is sweet and very yummy, as well as being very spreadable. Serve as an appetizer with a good crusty bread or with crackers. People can peel a piece of garlic off of the bulb and squeeze the soft, warm garlic our of its shell."

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Ingredients Edit and Save

Original recipe makes 8 appetizer servings Change Servings
  • PREP

    3 mins
  • COOK

    30 mins

    33 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
  3. Bake for 30 minutes, or until the garlic is soft.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2005

Absolutely love this stuff but couldn't give the recipe a 5 star because I didn't follow it. Use E.V.O.O. instead of is so much better, and I use a terra cotta flowerpot and base to make this in. Soak the pot in COLD water for 20 minutes and place the garlic (and pot) in the oven then turn on the oven....let the garlic bake while the oven is preheating. Then I let it bake for 30 minutes after it reached 350 degrees. This is the way I was taught to do this...and it works every time. Delicious with crackers or a dense bread. Thanks for the post.

Most Helpful Critical Review
Mar 30, 2009

I have been trying to figure out why the reviews kept talking about salt and the original recipe said the garlic had sweetess. So I experimented. It appears to me that the recipe must have used salted butter. Salt brings out the sweetness and cancels bitterness. If you fail to use salt or 1/2 salt, you don't get the sweetness she is talking about. Experimentation yields the following: Terra cotta baking dish is great. It is cheap. Cut off tops as was suggested by one reviewer. This is absolutely required. Salt a must. 1/4 teaspoon Olive oil. small pat of oleo on each bulb, bake at 350 for 20min without top. drizzel or baste olive oil on bulbs to keep away dryness, continue baking closed top for 10-20 minutes or until outer cover is light brown. Baste with oil mix from bowl during that time. Squeeze out into its own dish and arrange for presentation. black Pepper can be added before initial baking if desired.

Dec 24, 2003

This was really yummy and quick. In lieu of the butter, I subsituted olive oil with a dash of salt. (As suggested by a previous reviewer)

Dec 24, 2003

My husband and I really enjoyed this. I made one for each of us and we still fought over who was getting more. ; ) I cut off about a quarter of an inch off the bottom of the bulbs (the pointy end) before cooking. It was a lot easier to squeeze the garlic out the end. I think the cooking time needs to be extended to 35-40 minutes. My garlic was still a little tough. I also would dribble garlic over the top of the bulb as well as in the bottom of the aluminum foil packet. But, overall very easy and delicious. (fyi, one nice italian restaurant we go to serves a bulb of baked garlic, 3 pats of cream cheese and 5 pieces of crispy herb brushetta for 6.95. Now I can make this at home for cheap)

Jun 21, 2003

you cant go wrong with baked garlic. i took the advice of others and used olive oil and salt. excellent. it is true, however, it takes about 40-45 minutes to get soft.

May 29, 2005

Well, this was difficult to rate. Really, I think that this particular recipe deserves a three due to the fact that olive oil is what you should use instead of butter and the time seems off. But, baked garlic is so good that I upped it to four. I use olive oil and a bit of salt and snip the ends off so that the garlic comes out easy. I also invested in a small clay pot specifically designed to roast garlic, it is wonderful! I also roast garlic much longer than 30 minutes, maybe it is just my preference.

May 02, 2006

Roasted garlic rocks for an easy appetizer. Made 4 heads of garlic this weekend with just a drizzle of olive oil (instead of butter). I upped the heat to 400 and baked for 45 min. Mushy, but so easy then to serve/eat. I should have salted them, too, but I skipped it. Served with a ramekin of parmesan, one of olive oil with rosemary infused, and one with a ajvar (roasted red pepper and eggplant with a kick) and crusted sourdough. What I liked about this approach, is that each of my guests took a bulb onto their own plates and we finally got to use those cute little appetizer knives and forks we got for our wedding. :-) Make this one a staple -- cheap, easy, healthy, and always a winner with the guests.

Dec 24, 2003

I used olive oil instead of butter. Much more traditional and healthier. Excellent.


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  • Calories
  • 57 kcal
  • 3%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 24 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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